Smoking a turkey

[warden]

I have a new electic smoker and thinking about smoking my Thanksgiving turkey. Any suggestion on how to do it? Do you soak it in a brine? How long will it take per pound?
Thanks
warden

[chiefwms]

Here are several helpful sites for smoking a turkey. I recommend the last one.

http://whatscookingamerica.net/Poultry/smokingtips.htm

http://www.cruftbox.com/cruft/docs/turkeysmoker.html

http://www.fabulousfoods.com/school/cstech/smoketurkey.html

http://www.cookshack.com/bbq_fun/fowl/turkey_tips.htm

http://www.barbecuen.com/ "Grill" the site for Turkey and select smoke cooked turkey.


You might want to pick up the book Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue. It is an excellent book on the subject.

Chris

[warden]

Thank you for your reply to my question. Your web sites have been very helpful.
Warden

[chiefwms]

Glad to help.

Chris

[chiefwms]

one more. Sent it to you via email

http://www.virtualweberbullet.com/turkey3.html

chris

[RickyDee]

Yes, I do, as a matter of fact. (What in teh world is a 49 year old bald fat guy doing here?) Rather than me writing it down for you, take one of the recipes/directions from www.chargriller.com. I have a wood smoker that I've been using charcoal in and wondering why I can't get the temperature up. Took me a while to realize that fruit wood (apple, hickory, cherry etc.) will get the temperature up to paint-pealing hot. Good luck, Rick.

[pausedplace]

I have been smoking turkeys for years,,,,heres a few tips. If possible use a FRESH TURKEY. They take less time and are far more apt to be moist. ALWAYS Brine your turkey, the extra effort is well worth it. We have developed a method where I use a Large insulated cooler, an insulated bag, the type you can purchase at one of the shopping clubs to keep food cold to get home (plastic layers about $5) I place my brine chilled into the bag, add my turket, secure the bag. Use the handles to place it into the cooler and cover with ice. Or the new large plastic heft type bags will work to. I start my larger turkeys in a 350 oven. A 22 lber for two hours, breast side down. By that time my wood is in nice charcoal state. Fill pan with liquid, i use apple juice, black tea and cut up oranges. place some bacon on the breast and center it on the rack. I have the box style smoker and the old brinkman round one, which I prefer for my turkeys. I can get to the coals, and to the water pan without lifting the lid and loosing all my heat. Applewood or apricaot wood is great for fowl, and will finish it off the last hour with some hicorky or pecan ships. I try to use all wood depending on availability, but will use a mixture of charcoal and wood when needed. Wood burns warmer and longer, so the temperature will stay steady. Hope this helps, I just pulled one out a half hour ago, ready to carve! Enjoy!